Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes.
Step 2
Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
Step 3
Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
Step 4
Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
Step 5
Place asparagus on platter. Top with fava-mushroom mixture and serve.
